Michelle - 3 soy ice cream recipes I've tried

[Guest guest]

Hi Michelle

I like your idea to use flax in the fruit smoothies! I am going to do that

now! Do you get the ground flax or do you let the blender grind up the whole

seeds?

 

I here are the three soy ice creams I made and I liked. I admit on the

chocolate one I used real milk chocolate and not the vegan chips. With your

son you might need to get the vegan ones, if the milk in the milk chocolate

chips would bother him. I now have a bag of vegan carob chips and will use

them the next time around! I also used soy milk in this. There was an ice

cream place in Paso Robles, CA where I had carob honey ice cream one time

and I never forgot how good it was. So honey might be an optional flavor

too, or chocolate mint!

 

recipe#1

Tofu Chocolate Ice Cream (no dairy)

 

Ingredients (use vegan versions):

 

1 box 12 oz. Mori Nu Soft Silken Tofu, do not use low fat, do not drain

1 12 oz. bag vegan chocolate chips, melted on low heat and cooled

1-2 Tbsp. Vanilla - you can use whatever flavor you like (I'm thinking

mint next time!)

1 cup Soy Milk (you can substitute with rice milk, Almond Milk etc.)

 

Directions:

 

Put the tofu in a blender and process until very smooth. Add the melted,

cooled chocolate and process until well combined, you will have to stop and

scrape the sides of the blender. Add the rice milk and vanilla and process

until well blended. Pour into a covered container and chill until ready to

use.

 

Freeze in an ice cream freezer according to manufacturer directions. This

makes a lot of tofu ice cream mix so you may only be able to freeze part of

it. I use my Donvier, which is really easy, I have ice cream in 15 minutes

without ice, salt or a lot of cranking. My family loves this recipe and it

can even be made with melted high quality white chocolate. Enjoy!

 

Serves: 8

 

Preparation time: 15 minutes

 

 

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This recipe I made with a 24 oz. bag of frozen mangos from Trader Joe's. It

was so thick coming out of the blender we did not need the ice cream maker.

So if you don't have one, here is a recipe that will work without it! We

loved this too.

 

recipe#2

Frozen Tfu Teaser: Mango

Chef Troy N. Thompson of Jer-ne at The Ritz-Carlton - Marina Del Rey, CA

 

Yield: 6 5-ounce Servings

Ingredients:

12 ounces extra soft tofu

22 ounces fresh mango

6 ounces granulated sugar

1 cup unsweetened soy milk

½ teaspoon fresh lemon juice

Method:

Purée all ingredients in blender or food processor until smooth. Freeze in

ice cream maker according to manufacturer's instructions.

 

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recipe#3

I then made the above recipe substituting one of those containers of frozen

strawberries that are already sliced and full of sugar, so I didn't add

additional sugar, just used the tub of frozen strawberries, soy milk, and

tofu!